Fried rice is probably one of the most popular Indo- Chinese dishes. I’m sure every Chinese food lover must have had it at least once in their lifetime. It’s quick to put together although you need to have your ingredients prepped!
The key to a good fried rice lies in the rice itself. I prefer to cook the rice a couple of hours earlier and let it cool completely. In fact, if you have leftover rice, that would work great as well ! Traditionally, any stir fry is prepared on high heat, now that is fine if you have an iron wok. Since I used a non-stick wok, I’ve maintained medium heat throughout, as non-stick pans tend to leach chemicals into food at high temperatures. Fried rice can be served as a one pot meal just by adding any proteins of your choice or as a side to any Indo-Chinese based gravies. It’s truly versatile! Here is how I’ve learnt to make it from my mum, she doesn’t use ginger garlic nor the chilli sauce , but I’ve used it since I prefer it’s flavors.
Ingredients: 3 cups cooked Basmati rice 1/2 cup colored bell peppers/ green bell pepper julienne’s ( capsicum) 1/2 cup carrot julienne’s 1/2 cup red onions, sliced thinly / white part of scallions ( spring onions ) 2 tablespoons dark soy sauce 1 teaspoon chilli sauce 1 tablespoon tomato ketchup 1 teaspoon Chinese rice vinegar/ white vinegar 1 & 1/2 inch ginger, finely minced 2 big garlic cloves, finely minced salt and pepper Handful of finely chopped scallions ( green part) 1-2 tablespoons vegetable oil Preparation:
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